I love nothing more than drizzling this delicious Argentinian Chimichurri Sauce over a juicy steak. The two together are a combination made in heaven. The herby dressing pairs perfectly with every bite.
Herby, Creamy Chimichurri over meaty, rare steak
Nobody holds beef in such high esteem as an Argentine, so it's no surprise that Steak and Chimichurri Sauce are never far apart. While I don't have an Argentinian Parilla (BBQ) at home, a regular BBQ will do just fine. I thickly slice it for all to share, alongside the Chimichurri sauce, a bunch of delicious salads and vegetables and a few bottles of fruity Malbec to wash it all down.
How to make my Argentinian Chimichurri Sauce with Steak
- 1/2 cup fresh flat-leaf parsley (stems and all)
- 1 tbsp red wine vinegar
- 3 garlic cloves
- 1 tbsp dried oregano leaves
- 1 tbsp fresh oregano leaves
- 1 tsp mild red pepper flakes
- 1 cup extra virgin olive oil
- Salt & pepper
- In a food processor, blend all the ingredients together until very finely combined. Decant into a bowl, cover with plastic wrap and leave at room temperature to develop in flavour for an hour.
- Serve drizzled over meat. It works wonderfully with a steak, obviously but will also marry well with other meats and poultry and even seafood. If I don't eat all the Chimichurri in one sitting, I'll use it within a day or so as a marinade for another meat.
I’m the one in charge here at Cook Eat Blog. You may have noticed that I like food. I live for food, to find it, cook it, eat it, photograph it and talk about it. I hope you like my food too – leave me a message if you do!
Cook.Eat.Blog. is my happy place to share all that I cook and eat with the you all – you’re welcome!